How to make yeast donuts on Make Donuts! Brigidini's Recipe. FreshTartSteph Recipe: Perfect Soft-Boiled Eggs - Twin Cities Taste - July 2012 - Minnesota. Tuesday, July 17, 2012 By Stephanie Meyer Stephanie Meyer When I was a little girl, I thought I'd really be a grown-up when I could eat soft-boiled eggs for breakfast, just like my dad. I was fascinated by the way he carefully tapped the top off with a knife, then sprinkled salt & pepper inside before scooping spoonfuls onto bites of seriously buttery toast (we are a buttery family). I only liked the whites of eggs at that stage of my life, so I was too apprehensive to tackle a whole egg for myself, but the elegance of it all definitely motivated me to learn to like the yolks, too. And oh have I learned, ha!
Perfect Soft-Boiled Eggs Bring 3 inches of water to boil in a medium saucepan. When the timer goes off, use a slotted spoon to transfer eggs to a colander. Kitchen Basics – Homemade Crème Fraîche. Crème fraîche is the sophisticated French cousin of sour cream. Its texture is smoother and the flavor more subtle, not quite so sour, but still a bit sharp. It is simple to make and requires only two ingredients, so it is no wonder it is a staple in most French kitchens and a must have for pastry chefs. Fresh heavy cream is blended with just a splash of buttermilk and then left to sit, it does all the work on its own, and the result is luscious. I like to finish sweet desserts with the cultured cream; a thin layer on my butterscotch pot de crème, a dollop on top of a berry pie or stirred into chocolate ganache. 3 cups Heavy Cream 3 tablespoons buttermilk To make the crème fraîche you will need a Quick-Read Thermometer Heat the cream and buttermilk in a saucepan over low heat until it reads about 85°F on your thermometer.
Pour the mixture into a nonreactive bowl and cover with plastic wrap. The crème fraîche will be nice and thick and ready to use. If it is thicker than you would like… Basic Cheesecake Recipe with Sweetened Condensed Milk. Jane Lear. Writing on Food and Travel. » APPLES: SHOPPING, COOKING, & EATING GUIDE.
A visit to any farmers market this time of year will tell you that there are more apple varieties to choose from than ever before. You’ll find crates of rough-skinned heirloom russets plunked down next to more conventionally handsome Gala, Fuji, and Honeycrisp. Which are best for eating out of hand? For baking or applesauce? All is revealed below, along with brief (i.e., far-from-comprehensive) descriptions of the apples I’m seeing around town this year.
Bear in mind that, depending on the grower and his or her location, any variety can have an off-year due to weather, be picked too early (and thus be starchy or lack flavor development), or, later in the winter, be poorly handled once out of cold storage. Storage, by the way, isn’t a bad thing; some varieties are traditionally stored for a time to allow starch to convert to sugar or to mellow acidity. Sample apples from different growers and buy what tastes good to you. Cheat Sheet to Apple Varieties* Gala: David O. Ponedeljak dijeta: Istopite šest kilograma za samo 14 dana! - ŽIVOTNI STIL. Ova dijeta je pravi izbor za osobe koje žele da se zdravo hrane, pročiste organizam i postepeno izgube suvišne kilograme.Dijeta počinje ponedeljkom, kada je dozvoljeno pojesti samo 600 kalorija, a sledećih dana - do subote - namirnice se pažljivo biraju, iako ne moraju da se mere. Subota je dan kada je dopušteno jesti sve.
***Izbegavanje vežbanja je podjednako štetno kao i pušenje Ponedeljak je dan prečišćavanja, pa je jelovnik tada sastavljen od voća, povrća i namirnica biljnog porekla, i napitaka dijuretskog dejstva, koje podstiču izlučivanje toksina i uspostavljaju ravnotežu telesnih efekata. Od utorka do subote, iako nije predviđeno vaganje namirnica, bilo bi dobro da izbegavate slatkiše i salame, a prednost date ribi, voću i povrću, i integralnim namirnicama.
Nedelja je slobodan dan, pa je dopušteno konzumiranje i namirnica koje su inače zabranjene, ali bez preterivanja. ***Naučno potvrđeno: Goje ugljeni hidrati, a ne kalorije Prvi ponedeljak Drugi ponedeljak Treći ponedjeljak (doznajemo) Common Cooking Mistakes: Cooking Tips and Questions Answered. Zdravlje - Alternativa - 50 čenova luka protiv prehlade? Izvor: B92, Daily Mail Beli luk će držati vampire podalje od vas a vrlo verovatno i vaše voljene. Međutim, da li supa od 50 čenova belog luka može da vas zaštiti od prehlade, gripa i norovirusa? Beli luk je dobio reputaciju razbijača virusa zahvaljujući sumpornom jedinjenju alicinu koji se u njemu nalazi a između ostalog efektno deluje protiv virusa koji prouzrokuje herpes. Alicin je takođe poznat po antibakterijskom i antigljivičnom dejstvu.
Zbog svega navedenog, smatra se da konzumiranjem belog luka vi podižete imuni sistem. Međutim, još uvek nije naučno dokazano da beli luk jača imuni sistem. Problem je u farmaceutskim kompanijama koje nisu zainteresovane za sprovođenje skupih i obimnih studija zato što beli luk niko ne može da patentira, spakuje i od njega profitira. Bez obzira na sve, beli luk ima dugu i ponosnu tradiciju kao lek. Stari Grci su beli luk preporučivali za sve, od lečenja infenkcija do problema sa plućima i krvotokom pa čak i za gubu i lečenje ujeda insekata. How To Make Great Granola Every Time Cooking Lessons from The Kitchn.
Previous image Next image Basic directions for making a great batch of granola, every time. We here at The Kitchn are very fortunate to have a multi-talented team of writers, with careers that include professional photographer, cookbook author, architect, songwriter, actor, magazine editor — and more! But today, we're happy to note one particular pro: Granola entrepreneur. Megan Gordon, one of our regular contributors, writes from Seattle where she also owns Marge, a little company turning out the most scrumptious granola you've ever tasted. This is not a hard and fast recipe — this is a template to memorize and customize in your own kitchen, to please your every granola desire. Megan, needless to say, has more granola-baking experience than most of us.
Megan's Marge Bakery granola is characterized by just the right note of salt, a depth of flavor from olive oil, cardamom and maple syrup, and sweet nibbles of dried fruit. Visit Megan's website: Marge Granola Thank you Megan! Ingredients 1. 2. Gnocchi of a Different Color. Recipe for Mortadella from Chef Adam Stevenson of Earth & Ocean – Seattle, WA on StarChefs.com. INGREDIENTS 3½ pounds lean pork shoulder 2 pounds pork fat 68 grams salt 6 grams Insta Cure #1 curing salt 18 grams fresh garlic paste 30 grams dextrose 4 grams ground mace 2 grams ground coriander 2 grams ground cinnamon 2 grams ground cayenne 624 grams crushed ice 75 grams blanched pork jowl, pork fat or pancetta, diced into 3/8-inch cubes 61 grams shelled unsalted pistachios 4 grams coarsely cracked peppercorns 1 beef bung Chill the pork shoulder, fat, grinder parts, and food processor to 32ºF or less.
Grind the shoulder through a small die into the chilled food processor bowl. Grind the fat into a separate chilled bowl and refrigerate. Add the salt, curing salt, garlic paste, dextrose, mace, coriander, cinnamon, cayenne, and half of the ice to the meat. Blend the meat in the food processor to a smooth pink paste with a temperature of 42-45ºF. Push down the meat on the sides of bowl until fully incorporated and continue processing. How to Make Gnocchi like an Italian Grandmother Recipe. The other night I took delivery of two huge, fragrant garbage bags full of basil thanks to Julia of Mariquita Farms. I gave half of it away at my book signing, the other half we plucked and pureed into a grassy, green pesto.
Earlier this year a friend came to visit from Genoa Italy, her mom taught us her homemade gnocchi recipe. I posted about the pesto we made to go with it earlier in the year, and as promised this post is the gnocchi how-to followup. The basil delivery was exactly the inspiration I was waiting for.... Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. I'm not trying to scare you off or dissuade you, I just want you to know what you are in for. The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made was beautiful. So in the version below, I incorporate just enough egg to act as a bit of a binder. So, here it is - the long awaited gnocchi recipe. Fill a large pot with cold water. How to Stir-Fry Vegetables Cooking Lessons from The Kitchn. We are always trying to eat more vegetables, more greens!
A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Grace Young proved this to be true when she demonstrated a basic stir-fry recipe for us: Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chilies. After that — the same recipe and method, but this time with halved baby bok choy. We couldn't stop eating either of these. Here is a recipe and a stir-fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the fridge. The technique for a vegetable stir-fry is the same no matter which vegetables you use. Grace talking about how important it is to cut vegetables in the same size, and to make sure that they are very dry before stir-frying. 1. Stir-Fried Lettuce (or Baby Bok Choy) with Garlic Chiles Serves 4 as a vegetable side dish What You Need Ingredients Instructions 2. 3. 4. 5. 6. 7. 8.
A whole-grain glossary — Twenty whole grains to cook and eat :: by Carrie Floyd. Most people know brown rice when they see it, but what about all the other grains? It’s one thing to rattle them off, but it’s an entirely different matter to know their various nutritional profiles and how to cook them. Then there’s the confusion of defining or classifying grains, as some grains that we call grains are not. True grains belong to the cereal grass family; for this glossary, however, I include edible seeds that share the nutritional properties of whole grains (quinoa, buckwheat, wild rice). Which grain is which? The bulk bins can be bewildering; even when you’re familiar with a particular grain, it’s mind-boggling to make sense of all the names it may go by.
Groats, grits, steel-cut, rolled, puffed, pearled, cracked, flakes, and flour are the most common references, and all describe how the grain has been processed. For example, groats are grains that have had their hard, inedible hulls removed but still retain their nutritious parts (germ, bran, endosperm). Amaranth Barley. How to Make Tortillas | Homemade Tortilla Recipe | Mexican Food. Corn tortillas or tortillas de maíz are a type of Mexican flatbread eaten by themselves or used to make tacos, enchiladas and quesadillas.
They are great for dipping, scooping and wrapping just about any kind of food and it’s easy to make tortillas at home. People always look at me like I have “m a s o c h i s t” tattooed on my forehead when I tell them I make my own tortillas. Then, when I tell them it’s less work to make them myself than to go and buy them, they conclude that the tattoo actually says “m o r o n”. But it’s true, the nearest grocery store that carries corn tortillas is 3 stops on the subway followed by a 20 minute walk. Plus they only seem to come in bags of 1000, so it’s inevitable that I will end up with fuzzy green frisbees at the back of my fridge. Equipment you'll need: corn tortilla recipe2 C masa harina 1/2 tsp salt kosher salt (less if using table salt) 1 1/4 C warm water Mix the salt and masa harina then add the water.
How to Make Buttermilk - 5 Simple Recipes. Updated November 06, 2014. If you don't have buttermilk on hand, it's easy to apply a little kitchen chemistry to make buttermilk substitute from regular milk. Why Use Buttermilk? Usually buttermilk is used in recipes not just because it has a more complex flavor than regular milk, but because it is more acidic than milk. This allows buttermilk to react with ingredients such as baking soda or baking powder to produce carbon dioxide bubbles. Buttermilk is a key ingredient in soda bread, for example, because of its different chemistry. 5 Simple Buttermilk Substitutes You can use any kind of milk to make buttermilk! Use any acidic ingredient, such as citrus juice or vinegar, or any cultured dairy product to curdle milk and produce buttermilk. Lemon Juice Pour 1 tablespoon of lemon juice into a liquid measuring cup. Note on Non-Dairy Buttermilk You can use coconut milk, soy milk, or almond milk to make non-dairy buttermilk.
Buttermilk and Milk Chemistry Does Buttermilk Contain Butter? Sweetened Condensed Milk Substitute Recipe.